Tavala Dosa

Today for the third day of BM, i have chosen Tavala Dosa.. This dosa is not very common and not everybody has a taste for it too!.. They have never made this in my house, at least i can't remember having it, but during a conversation with my sister she insisted Rajiamma (my grandma) would make it :)..In fact i was surprised as this was not made at home, my grandma would make a lot of traditional dishes at home! 

S had come back from the US after a long time to India & every day my MIL would make all his fav food :)..He would send a list of all items he wanted to eat,before he came down &  my MIL would religiously prepare everything..Tavala Dosa is one of his favorite tiffin's & she had told me she is going to do that .. I was like what is that now.. never heard of it at home..neither do the restaurants have them ( There are very few hotels i must not have visited during my college life ;))!! I was quite curious to taste it now, also because i was getting such mixed reactions.. Few of my family members were cribbing about it & others wanted to have it :)...Final verdict, i loved it :).. Its quite heavy, so you can't really have more than 2 dosa..ya even if you have a great appetite like me but definitely tasty and very different! So worth a shot :)




Ingredients
1. Raw Rice - 2 cups
2. Toor dal - 1/2 cup
3. Curd - 1 - 1.5 cup
4. Coconut - 3/4 cup
5. Green Chillies - 3
6. Jeera - 1 tsp
7. Curry Leaves - 1 sprig
8. Salt - to taste
9. Red Chilli powder - 1 tsp (optional)
10. Oil - 1tsp + to drizzle


Preparation Time!!
1. Take raw rice & toor dal in a blender. Pulse it to form a coarse powder a little bigger then semolina. Take this in a vessel & mix it with 1 cup curd and let it soak in it for 5-6 hrs

2. When ready to make it, add remaining curd to it and mix well. In a pan, add oil and when warm, add mustard seeds. Once it splutters, add chillies and remove the pan

3. Add this tempered mustard & chillies to the dosa mixture, add jeera/cumin, red chilli powder, salt,curry leaves and coconut and mix well to form a semi firm dough ( You should be able to make a small ball of the dough.. that the consistency)

4. Take a big portion of dough to form a mini ball & make a round dosa with your hand on the tava, which is on medium flame! Make the dosa, slight thick, drizzle oil all around & cook covered, till the corners turn brown and flip over, cook for 1-2 minutes

5. Since its on medium flame, takes a little longer than usual dosa to cook & it has to get very crisp!..Outer cover is crisp & inner would be soft..Something in line of Sarvapindi..but the difference being that is much thinner


Its ideally served with raw onion chutney or Molagai Podi.. Make sure you serve it hot!!

The inner side which is soft

The crispy outer cover

Pointers

* Don't get worried because the outer cover is turning quite brown.. it has to get dark. Being a thicker dosa, it has to get cooked more..

Check out the Blogging Marathon page to see what the fellow Marathoners are doing this BM#14

Sending this to Gayatri's Walk through Memory lane hosted by Roshan,Vidhya's Love Lock Series with Legumes hosted by Vardhini and Pari's Only South Indian